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Florentine Stuffed Chicken

Florentine Stuffed Chicken

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Tammy

Tammy

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 55.2 g
  • 110%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
  3. Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
  4. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
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Reviews

MCHELLE13077
68

MCHELLE13077

6/22/2003

I altered this recipe a little...I used boneless chicken breasts instead, and added garlic with the spinach, leaving out the onion, and put basil on the chicken. I also left out the sauce, just baking it as is, and it came out excellent.

naludson
40

naludson

8/14/2003

Being a relatively seasoned home chef and picky eater, I will say this is one of the best recipes I've found on allrecipes.com. Perfect blend of flavors (you've gotta like onions, though), and soo easy to prepare. I used deboned chicken breasts and cheddar instead, then I poured all the leftover "stuffing mixture" on top of the finished product before popping it into the oven. It was wonderful! Next time, I will try adding white wine. This is really a no-fail recipe. I'd give this six stars if I could. Thanks for sharing!

Kelly Jo
35

Kelly Jo

8/14/2003

I make this recipe, with a few slight variations... try Feta cheese instead of mozzarella, it gives it more flavor. Also, just cook in a can of chicken broth, it keeps the chicken very moist and really brings the flavors together. We use thin chicken strips, because it cooks faster and we roll the chicken with the ingredients and then secure with toothpicks.

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